Tested till perfect Double-Coffee Meringue Kisses
Double-Coffee Meringue Kisses
Photography by Matthew Kimura

Double-Coffee Meringue Kisses

Instant and ground coffee pack a double punch in these airy bite-size delights. To make these kosher for Passover, omit the cream of tartar.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2007

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 60 cookies

Ingredients

  • 1-1/2 tsp 1-1/2tspinstant coffee granules
  • 2 2egg whiteegg whites
  • 1 pinch 1pinchcream of tartar
  • 1/2 cup 1/2cupgranulated sugar
  • 1/2 tsp 1/2tspground coffee, (optional)
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Preparation

In large bowl, dissolve instant coffee in 1/2 tsp (2 mL) water. Add egg whites and cream of tartar; beat until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold in ground coffee (if using).

Using pastry bag or spoon, pipe meringue into 1-inch (2.5 cm) mounds on parchment paper-lined baking sheets. Bake in top and bottom thirds of 200°F (100°C) oven for about 2 hours or until dry, rotating and switching pans halfway through. Turn off oven; let stand in oven for 30 minutes. Let cool on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)

Nutritional Information Per cookie: about

cal 7 pro 0 total fat 0g sat. fat 0g
carb 2g fibre 0g chol 0mg sodium 2mg
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